Penne with Eggplant Basil and Mozzarella
Ingredients
- 1 eggplant, about 1 lb. (500 g)
- 1 Tbs. fine sea salt, plus more, to taste
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 3 large garlic cloves, minced
- 1/2 tsp. dry green peppercorns, finely ground in a spice grinder
- 1 cup (8 fl. oz./250 ml) dry white wine
- Freshly ground black pepper, to taste
- 2 cups (12 oz./375 g) peeled, seeded and chopped fresh or canned tomatoes
- 2 Tbs. kosher salt
- 1 lb. (500 g) penne rigate
- 1/3 cup (1 1/3 oz./40 g) grated Parmigiano-Reggiano cheese, plus more for serving
- 1/3 lb. (155 g) fresh mozzarella cheese, torn or cut into small pieces
- 10 fresh basil leaves, torn into small pieces
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